Creamy Avocado Salad + Dip

 

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• Cooking and Prep: 40 m
• Serves: 6
• Contains:

I was shocked at how this dressing stayed bright green in the fridge for over a week! Matzah, salt, and avocado is always a great shidduch, and the salad is not too shabby either!

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Ingredients (17)

Salad

• 1 small golden beet, divided

• 1 beet, cut into small matchsticks, divided

• 1 sweet potato, finely cubed

• 1 red onion, finely chopped

• Gefen Olive Oil, for drizzling

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  Gefen Olive Oil

• salt, for sprinkling

• spinach leaves, or lettuce of your choice

• toasted slivered almonds

Avocado Dip + Dressing

• 3 avocados, cubed

• 1 shallot, chopped

• 3 tablespoons fresh lime juice, divided

• 1/4 cup Gefen Mayonnaise (or homemade)

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  Gefen Mayonnaise

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 cup coarsely chopped fresh basil (optional)

• 1 tablespoon Baron Herzog Chenin Blanc or other dry white wine

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  Baron Herzog Chenin Blanc

• 1 tablespoon Manischewitz Honey or sugar

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  Manischewitz Honey

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Start Cooking

Prepare the Dip

1. Blend avocado, shallot, one tablespoon lime juice, mayonnaise, salt, and pepper with the fresh basil if using. Set aside about half to use as a dip.

2. Blend the rest with the remaining two tablespoons lime juice, wine, and honey to use as a salad dressing.

Prepare the Salad

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. Arrange the sweet potato cubes, half the beet sticks, and the chopped onion in a single layer on a baking sheet.

3. Drizzle with olive oil, and sprinkle with salt. Roast for 30 minutes.

4. To serve: Plate spinach leaves and add roasted veggies. Sprinkle the raw beets on top and drizzle with dressing. Top with toasted almonds.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller